Roasted Duck, Potato Dumplings, Blackberry Lacquer, Sage Butter

Roasted Duck, Potato Dumplings, Blackberry Lacquer, Sage Butter

 

YIELD 4 servings

 

INGREDIENTS

FOR THE DUCK:

  • 4 duck breasts, skin scored
  • 1 ounce extra-virgin olive oil

FOR THE LACQUER:

 

FOR THE DUMPLINGS:

  • 4 sage leaves
  • 1 stick butter
  • 2 pounds Idaho potatoes
  • 2 ¼ cups all-purpose flour
  • 3 whole eggs
  • ¼ cup extra virgin olive oil
  • Salt and pepper

 

PREPARATION

FOR THE DUCK:

1. Pre-heat the oven to 350 degrees.

2. Season the duck liberally with salt and pepper. In a large sauté pan over medium heat, allow the oil to gently warm. Add the duck and cook until rendered and crispy golden brown but not cooked all the way through.

3. On a baking sheet, place the duck skin side up and coat the duck skin with the glaze.

4. Bake for 7-9 minutes until cooked to medium.

 

FOR THE GLAZE:

1. Add all the ingredients to a sauce pan and cook over medium heat, stirring constantly for 7-10 minutes until it coats the back of a spoon. Careful not to burn it.

 

FOR THE DUMPLINGS:

1. Wash the potatoes and poke holes in them with a fork. Bake at 350 degrees for about 40 minutes until fork-tender.

2.Remove the potato from the skin and pass through a food mill or ricer.

3. In a stainless-steel bowl, mix all of the ingredients together with the potatoes until it comes together and is no longer sticking to the bowl.

4. While the dough is still warm, roll into 1-inch wide logs and then cut into 1-inch pieces.

5. Bring a pot of salted water to boil. Blanch the dumplings in the water until they float to the top.

6. Cool on a rack in the fridge until ready to serve.

7. In a small sauté pan, melt the butter. Once melted, add the sage and let the butter foam and the sage crisp.

8. Once crisp, remove from the pan to reserve for garnish.

9. Add the cooled dumplings to the sage butter and brown on all sides, about 7-10 minutes. Season with salt and pepper.

 

ASSEMBLY

1. Slice the duck into 5 even slices. Add a tablespoon of the blackberry glaze on top. Scatter 5-7 dumplings over the duck and crumble the crisped sage on top for garnish.